Baked Potato Nachos

By lauramae

We love crispy roasted potatoes. Like… love them. When I roast a panful, we eat them all. Not a crumb remains.

So here it is, the easiest recipe ever. It is quite versatile! You can make them for the big game, or for lunch… which is what I did in our case. Just take some beautiful big potatoes…

Eat. Moan. Groan. Devour. Make more. Eat more. Get a stomachache. Drink wine.

Ingredients

• 8 medium to large yukon gold potatoes
• 3 tablespoons olive oil
• salt & pepper
• Toppings: black beans, refried beans, cheese, sour cream, greek yogurt, salsa, green chilis, avocado, enchilada sauce, jalepenos, chicken, shrimp, guacamole.

Details

Servings 4
Adapted from howsweeteats.com

Preparation

Step 1

Preheat oven to 450 degrees.

Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like).

Toss with olive oil and sprinkle with salt and pepper.

Lay on a non-stick baking sheet and bake for 45 minutes, flipping once.

Remove potatoes and top with whatever toppings you would like. Stick back in the oven to melt cheese.